Looking for fluffy pancakes that are fluffy, simple and quick? Look no further!
These are the best pancakes ever because they are easy to make, done in 20 minutes, and they are so soft they will melt in your mouth. Your family will love them. Want to learn how to make fluffy pancakes? Join me in the bistro kitchen!
These pancakes are the best way to start your day. You can easily make it from scratch and also very cheap.
It is the ultimate all-day food because you can eat them for breakfast, lunch or dinner.
Bake a big stack and store them so you can eat them whenever you like. Take a look below and see how you can make them even better with some simple addons.
Fluffy pancakes ingredients
So what do you need to make the fluffiest pancakes ever? Surprisingly little I’m sure you will find most of these in your pantry and fridge:
- Wheat flour
- Milk (regular or dairy-free)
- Baking powder
- Vanilla extract
Using baking powder vs baking soda in pancakes?
This recipe calls for baking powder as it doesn’t affect the taste of the pancakes. You can use baking soda in this recipe but no more than about a third or fourth teaspoon.
If you use only baking soda it will affect the taste of the pancakes and not in a good way.
Baking soda requires an acidic component to activate like buttermilk, lemon, yogurt. Without this acidic component, it will leave a bitter taste.
It is also a lot stronger than baking powder. Baking powder is already a combination of baking soda, acidic agent and a rise component, therefore, less strong than baking powder.
So only use baking soda when your recipe has an acidic agent else just use baking powder, like in this recipe.
How to make fluffy pancakes
To make these pancakes add the flour, salt and baking powder in a bowl and whisk through. Take a pan and melt the butter (you can also use the microwave.
Take a second bowl, add the eggs and whisk. Then add the milk, vanilla extract and melted the butter. Whisk all the ingredients through thoroughly as well.
Add the wet ingredients to the dry ingredients and stir it into a thick batter. Let the batter rest for 2 or 3 minutes.
Preheat a cast-iron skillet or non-stick frying pan to medium. If you want small sized pancakes, use a small non-stick skillet instead of a cooking ring.
Melt a knob of butter in the pan. Take ⅓ nonplastic measuring cup and pour the batter in the pan. Use the measuring cup to divide the batter evenly in the pan.
Let the pancake batter sit for about a minute to cook. You will see bubbles in the batter as it goes dry.
Check with a spatula to see if the bottom of the pancake browns. Flip the pancake and cook the other side of the pancake for 1 more minute.
Put on a plate and cover with a clean kitchen towel to keep warm.
How to keep pancakes warm while baking?
Besides keeping the pancake warm using a kitchen towel you can also use a pan with hot water.
Close the pan with a dinner plater and put a lid on top. Once you bake a pancake and it is done put it on the dinner plate and cover with the lid.
Stack the pancakes. Because the pan and plate are warm and the lid is on top you can serve warm pancakes.
Tips for perfect pancakes
To make the perfect pancakes apply the following tips.
- Batter – the batter should have the proper consistency. It has to be thick but also be able slowly and off of a spoon
- Skillet – use a good quality nonstick skillet so you can easily pick and flip your pancakes
- Heat – warm your pan to medium heat. Once the skillet is hot, lower the heat to low-medium
- Butter – when the pan is hot enough add the butter. So right before you add the batter else the butter will go brown and bitter and so will you pancakes
- Time – as you reduced the heat give the pancakes time to cook. Do not bake on to high heat. Let them cook golden and wait until the batter is dry before you flip and turn the pancake
Can I make pancakes the night before?
If you want to make you pancakes ahead of time or the night before you have a number of options :
- Make pancakes – prepare all of your pancakes the night before, let them cool and store in the fridge for the next morning
- Prepare the pancake batter – prepare the pancake batter and store it in the fridge. When you wake you can start baking your pancakes straight away
How to freeze pancakes
You can easily freeze these pancakes. Make a double batch on the weekend and eat them whenever you like.
Just place a sheet of wax paper or parchment paper between each pancake and stack them up.
Wrap the stack of fluffy pancakes in aluminum foil, regular foil or place inside a freezer bag and freeze them.
These pancakes will keep in a freezer for up to 3 months.
How to reheat fluffy pancakes?
There are many different ways for you to reheat your pancakes. Let the pancakes thaw before reheating (exception when you use a toaster)
As the pancakes are thin you do not need a lot of time before they are defrosted.
- Microwave – put the pancakes on a plate (about 4 pancakes at a time) and microwave for 15 to 20 seconds. Test to see if the pancakes are hot else take them for a second run
- Toaster – put two pancakes in your toaster and toast. Depending on your toaster your pancakes will be done in 20 seconds. The edges might crisp up
- Oven – place your pancakes on a baking sheet lined with baking paper. Keep enough distance between the pancakes so they won’t stick together. Tightly cover the baking sheet with aluminum foil and place it in a preheated oven set to 300℉ the oven. Reheat the pancakes for 5-10 minutes
- Skillet – preheat a skillet to medium and warm the pancakes in the skillet
Easy customization options for pancakes
Make your pancakes even better and add these ingredients to your batter:
- Banana – mash a banana and add it to the batter. Do not go overboard on the banana because your pancakes will become stickier
- Pineapple – use fresh or canned pineapple and cut into small pieces. Add to the batter and bake
- Apple – just like the pineapple add small pieces of apple to the batter. You can also make an apple pie filling and stir it through your batter
- Blueberries – take about a cup full of blueberries and add these to the mix. You can slightly crush them before adding or keep them whole
How to make fluffy pancakes vegan
If you are vegan or lactose intolerant you can make this recipe work for you as well. Substitute the following:
- Milk – replace regular milk with dairy-free milk almond milk or oats milk
- Eggs – eggs can be substituted for aquafaba (the liquid that you find in a can of chickpeas) or make use a tablespoon of flake seed meal with water
- Butter – replace regular butter with vegetable butter
More breakfast recipes
If you love breakfast recipes also take a look at these delicious recipes:
I hope you like this fluffy pancake recipe as much as I do!
- 2 cups wheat flour
- 1½ cup milk
- 3½ tablespoon melted butter
- 1 large egg
- 4 teaspoons baking powder
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- Add the flour, salt and baking powder to a bowl and whisk through.
- Melt the butter
- Take a second bowl, add the eggs and whisk. Add the milk, vanilla extract and melted the butter. Whisk all the ingredients through thoroughly as well
- Add the wet ingredients to the dry ingredients and stir it into a thick batter. Let the batter rest for 2 or 3 minutes
- Preheat a cast-iron skillet or non-stick frying pan to medium heat
- Melt a knob of butter in the pan. Take ⅓ nonplastic measuring cup and pour the batter in the pan. Use the measuring cup to divide the batter evenly in the pa.
- Let the pancake batter sit for about a minute to cook. You will see bubbles in the batter as it goes dry
- Check with a spatula to see if the bottom of the pancake browns. Flip the pancake and cook the other side of the pancake for 1 more minute
- Put on a plate and cover with a clean kitchen towel to keep warm
- If you want small sized pancakes, use a small non-stick skillet instead of a cooking ring.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 193 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 40mg Sodium: 449mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 6g